Protein Burrito Casserole
A hearty and customizable one-dish wonder packed with protein and flavors, perfect for busy weeknights or family gatherings.
Ingredients
Main Ingredients
- 1 pound ground beef or turkey Choose lean ground meat for a healthier option.
- 1 can black beans, rinsed and drained Alternatively, use pinto beans.
- 1 cup corn kernels (fresh or frozen) Enhances sweetness and texture.
- 1 cup cooked rice or quinoa Serves as a filler; use whichever you prefer.
- 1 cup salsa Your choice of salsa for added flavor.
- 1 teaspoon cumin Provides a warm, earthy flavor.
- 1 teaspoon chili powder Adds a bit of spice.
- 1 cup shredded cheese (cheddar or Mexican blend) Melted cheese adds creaminess.
- to taste cups tortilla chips, for layering Use any brand or flavor.
Optional Toppings
- to taste sour cream For a creamy addition.
- to taste avocado Adds freshness.
- to taste green onions Garnish for flavor.
- to taste cilantro Optional herb garnish.
Instructions
Preparation
- Preheat your oven to 350°F (175°C).
- In a large skillet, brown the ground beef (or turkey) over medium heat. Make sure to drain any excess fat afterward.
- Stir in the black beans, corn, cooked rice or quinoa, salsa, cumin, and chili powder. Heat until everything is warmed through.
Assembly
- In a baking dish, layer half of the tortilla chips, then add half of the protein mixture on top, followed by half of the cheese.
- Repeat the layering process with the remaining chips, protein, and cheese.
Baking
- Bake in the preheated oven for about 20-25 minutes, or until the cheese is melted and bubbly.
- Remove from the oven and allow it to cool slightly before serving.
Notes
To store leftovers, place in an airtight container in the refrigerator for up to 3-4 days, or freeze for up to three months. Reheat in the oven for best texture.